Note: Be sure to clean and shuck your oysters first before beginning this recipe. (See the step-by-step shucking instructions in the story for guidance.)

Combine shallot, peppercorns, Champagne vinegar, rice wine vinegar, sugar, salt, and thyme in a small bowl. Stir together until sugar and salt are dissolved. Set aside.

Line a serving platter with crushed ice, and nestle oysters in ice to keep them chilled and upright so you don’t lose any oyster liquor. Spoon a little mignonette onto each oyster in its shell. Enjoy!